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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Oilseeds and Fats

    Trait Improvement, Processing, Properties and Applications
    • 1st Edition
    • Sanju Bala Dhull + 2 more
    • English
    Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

  • Resource Evaluation and Deep Processing of Edible Insects

    • 1st Edition
    • Jun Wang + 2 more
    • English
    Resource Evaluation and Deep Processing of Edible Insects: Silk peptide and protein for advanced applications presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

  • Beer and Brewing

    Current Advances and Future Outlook
    • 1st Edition
    • Charles W. Bamforth
    • English
    Beer and Brewing: Current Advances and Future Outlook addresses key changes and challenges facing breweries today, and with an eye to the future. The book offers the latest in scientific research and technology for novel methods and ingredients, such as genetically modified yeasts. In response to the climate crisis and consumer demand for sustainable products, information on brewing process changes for lower waste and reduced impact will also be covered. Due to shifting consumer preferences, new product types such as spiked cider, low-alcohol, and alcohol-free beers will be discussed in addition to traditional beer.Edited by a true pillar of the field, the book approaches brewing on the basis of driving forces that are impacting the industry now and into the future. Researchers interested in applied brewing science, skilled small-scale brewers and other industry stakeholders will gain invaluable insight from Dr. Bamforth's latest work.

  • Novel Plant Proteins as Mainstream Ingredients for Future Foods

    • 1st Edition
    • Khetan Shevkani
    • English
    Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses techno-functionality... health benefits and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. It provides a concise overview of the techno-functional, nutritional and nutraceutical properties of these proteins which are essential for their application in functional foods, dietary supplements and the creation of healthier foods. Novel Plant Proteins as Mainstream Ingredients for Future Foods also discusses advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods. It highlights the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins and undesirable sensory effects and suggests promising solutions to enhance future applications.

  • Kefir

    Properties, Functionality, and Health Benefits
    • 1st Edition
    • Carlos Adam Conte Junior + 1 more
    • English
    Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

  • Intelligent Food Packaging

    Pioneering Strategies for Sustainability, Nutrition and Food Safety
    • 1st Edition
    • Muyideen Olaitan Bamidele + 2 more
    • English
    Intelligent Food Packaging: Pioneering Strategies for Sustainability, Nutrition and Food Safety addresses smart packaging technologies, including active and intelligent packaging, antimicrobial packaging, time-temperature indicators, freshness sensors, and barrier materials and shows their ability to extend shelf-life, maximize nutrition, and promote environmental sustainability. With contributions from over 35 experts in the food sciences and divided into six sections, the book tackles the latest research, highlighting how smart packaging enhances food safety and nutrition, extends shelf-life for consumer product goods, and promotes environmental sustainability while addressing opportunities for innovation in response to changing regulatory frameworks and consumer preferences.Chapter highlights include Edible Films and Coatings, Trends in Biodegradable Nutrient Sensors in Food Packaging, Macronutrient Release Systems, Bio-Based Packaging Solutions for Sustainable Food Systems, Waste Management Strategies for Sustainable Food Packaging, Advances in Smart Packing Materials, and more. Case studies that highlight the latest developments for both perishable and shelf-stable foods are also included.

  • Starch and Health

    Nutrition, Metabolism and Medical Applications
    • 1st Edition
    • Monica Trif + 3 more
    • English
    Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role in human health. The book provides detailed information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch usage in managing disorders such as diabetes and cardiovascular disease. Chapters deal with digestive metabolism of starch, different types of resistant starches and its health benefits, starch in gut, cardiovascular, and mental health, innovations in starch-based medical applications, and its implications in food allergies and intolerances.This comprehensive approach ensures that the volume serves as both an informative guide and a practical tool for those in the field. By compiling the latest research findings, methodologies, and case studies, this book serves as a valuable resource for scientists, researchers, and industry professionals seeking to harness the potential of starch in human health.

  • Evaluating Oral Probiotics and Prebiotics

    • 1st Edition
    • Amir Mortazavian + 2 more
    • English
    Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.

  • Nanotechnological Innovations for Dairy Products

    Applications from Farm to Fork
    • 1st Edition
    • Ravi Pandiselvam + 2 more
    • English
    Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

  • Harvesting the Sea

    Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement
    • 1st Edition
    • Thilina Jayawardena + 2 more
    • English
    Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement explores the remarkable potential hidden within the depths of our oceans. Encompassing over two-thirds of the Earth's surface, the marine ecosystem possesses an astonishing array of biodiversity and contains a trove of bioactive compounds that can revolutionize human health and wellbeing. In a world where functional foods are gaining prominence for their ability to provide targeted health benefits, this book delves into the untapped potential of marine bioresources and reveals the captivating journey of their discovery, sustainable utilization, and prospects. Written by a global team of experts, this book underscores the pressing need for innovative solutions in nutrition and healthcare. Modern lifestyles, stress, and the rise of chronic diseases demand a shift toward functional foods that promote well-being and disease prevention. Organized by marine bioresources, nutritional and bioactive compounds, functional food types, and therapeutic properties, chapters highlight the potential of marine-derived bioactive compounds and offer insights into their integration into functional foods. Through a meticulously researched exploration, readers are invited to understand how these compounds can contribute to a more vibrant and fulfilling life. With its interdisciplinary approach, Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement is a valuable resource for nutritionists, food scientists, biotechnologists, researchers, and anyone intrigued by the profound relationship between our oceans and human health. As a bridge between conventional foods and dietary supplements, this book illuminates the path toward a healthier, more functional future through the wonders of marine bioresources.

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